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This method provides a quick take on pissaladière, transforming a small amount of pastry scraps into a quick treat. Store and collect any leftovers into a lump and use again as and when required. Dough freezes beautifully in the freezer compartment, and by avoiding two time-consuming procedures in the classic recipe – preparing the dough and cooking slowly the onions – this dish assembles in nearly half the time. In its place, the onions are heated upside down, steaming and caramelising below a layer of pastry with salted fish and brined olives for a speedy, enjoyable twist on a traditional French dish. Should you have a smaller amount of dough, you can always reduce the recipe.

Speedy Flipped Pissaladière Tarts

The present popularity of inverted pastries, which went viral on TikTok and social networks a couple of years ago, may have originated with a tasty and easy peach and honey puff pastry or an motivational onion tart that even led to a complete guide on inverted recipes. Personally, I’ve been experimenting with cooking upside down these days, from an elongated savory tart to these quick mini French tarts. It’s a simple, fun approach to prepare something that feels extra-special.

Makes 4 single servings

• 1 red onion
• 2 tbsp extra virgin oil
• 1 tbsp honey
• Salt and black pepper
• 8 small fillets (or 4, for a subtler taste profile)
• Brined olives, to taste
• 120g pastry sheets – light or buttery can be used also

Warm up the stove to 210C (190C fan)/410F/gas 6½. Strip and prepare the onion, then slice into four large, round slices. Prepare a heat-resistant oven sheet with parchment, then imagine where you will position each slice of onion. Pour those locations with oil and syrup, then flavor. Lay two small fish on top of each seasoned spot and cover them with a slice of onion. Arrange a few dark olives in and around the onions, then season with a extra fat, honey, salt flakes and spice.

Turn on two neighboring hob rings to a medium heat, set the pan on top of the rings and allow the onions to simmer undisturbed for five minutes.

Meanwhile, on a lightly floured board, flatten the dough and cut it into four rectangles just large enough to enclose each piece of onion. Carefully lay one pastry square on top of each slice of onion, flatten along the sides with the reverse of a fork, then heat for twenty minutes, until the pastry is crispy. Lay a plate on top of the baking sheet, then flip to flip the tarts on to the surface. Carefully lift off the parchment and present.